Chicken Liver Pâté

Chicken Liver Pâté

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Course christmas, starter
Cuisine Christmas, starter
Servings 10


  • 450 g chicken livers
  • 30 g butter
  • 60 ml oil
  • 2 rashers of bacon finely diced
  • 1 onion chopped
  • 2 cloves garlic
  • 3 bay leaves
  • 80 ml brandy
  • 300 g butter softened
  • 100 g clarified butter to finish


  • Heat the 30g butter with the oil in a frying pan and cook the bacon, onion and garlic until the onions have softened.
  • Add the Chicken livers to the pan with the bay leaves.
  • Increase the heat and cook for about 3-4 minutes until the liver is nicely browned on the outside but still pink and soft in the centre.
  • Add the brandy and simmer for a further 3 minutes
  • Remove the bay leaves.
  • Move the mixture to a food processor and puree.
  • Gradually add in the softened butter.
  • Season to taste.
  • Spoon the mixture into the loaf tin or jars and cover over with clarified butter.
  • Allow to rest up to three hours or overnight.
Keyword christmas, starter

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